Trim the greens, discard stems, and chop leaves. Heat butter in a
saucepan and cook onion and garlic until tender. Stir in yellow
pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt
and black pepper, and cook, covered, until very tender, about 15
minutes. Remove cover and cook, stirring, for another 25 minutes
until all liquid is evaporated. Transfer to bowl and cool
slightly. Beat the eggs into this mixture and pour into a 9-inch
glass or ceramic pie plate. Sprinkle with cheeses and bake at 375 F
for 25 minutes, then let stand at least 10 minutes before serving.

Notes: (1) Cooking the greens mixture 25 minutes seems pretty long–
I’d watch them carefully during this period, and be ready to shorten
it if they dry out sooner.

(2) The original recipe had 1 extra touch you might like to add if
making this as non-complimentary; 1/4 cup fresh bread crumbs sauteed
in 2 Tbsp butter until golden, then sprinkled on right at the end,
on top of the cheeses, just before putting the pie to bake.